Glazed Teriyamic Prime Rib
Posted by Caveman Cooking on November 5, 2009
Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances.
1 Prime Rib Roast (4-6 lbs.)
1 Bowl of Teriyamic Marinade (see recipe)
1 Large Ziploc Bag (at least 1 gallon)
1 Very Shallow Disposable Aluminum Cake Pan (for grill), or Roasting Pan & Rack (for oven)
Take well-trimmed roast and place into large zip lock plastic bag, pour marinade evenly over meat, and refrigerate overnight. Be sure to turn the bag over at least once halfway though the process to ensure even marinating (I also like getting some marinate time on the sides of the roast, as well).
HINT: Place marinating bag on a plate, just in case it springs a leak. Unless you like cleaning marinade out of the nooks and crannies of your fridge … yes, this was learned the hard way!
Once fully marinated, it’s time to get cooking. This can be done in the oven (325°) with a roasting pan and rack. But, a real Caveman likes to do this on the grill! Place cake pan centered under BBQ grill, then light. (NOTE: If using charcoal, first light coals and allow to grey-out. Then spread coals evenly around perimeter of grill, leaving a hole in the middle of grill, and place cake pan in hole.) This is important in order to avoid flame-ups!
If using gas grill, turn off middle burner. Place roast on grill, BONE DOWN, centered over cake pan. Save remaining marinade for liberal basting every 20 minutes during the first hour of cooking. Cover grill and try to keep hood temperature around 300°. Should be done in about 90 minutes for a 4 pound roast (longer if cooking bigger roast).
When done, place roast on serving plate and let stand for 10 minutes before slicing.
The meat should be tender, juicy and full of incredible flavor. This time, we served it with Rice Pilaf, fresh steamed Broccoli, and an Iceberg Wedge Salad.
Prep Time = 10 minutes
Cook Time = Approx. 90 minutes for a 4 pound roast
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.